Lasagna

Lasagna

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavour. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavour to your focaccias, pastas and sauces.

60 min (PASSIVE TIME: 60 min)

Medium

Ingredients

  • 435 g ground veal
  • 1 can Mutti Cherry Tomatoes
  • 1 onion
  • 2 cloves of garlic
  • Salt
  • Pepper
  • 400 ml milk
  • 4 tbsp plain flour
  • 2 tbsp butter
  • Nutmeg, ground
  • 1 packet of lasagna sheets
  • 130 g mozzarella cheese
  • 1 package arugula salad
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Method

  1. Peel and finely chop the onion and garlic, fry together with the mince in a frying pan at high temperature
  2. Season with salt and pepper
  3. Add the can of Mutti Cherry Tomatoes and some water if needed
  4. Let simmer for 30 min
  5. Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left
  6. Add the milk while stirring
  7. Continue to stir as you let the sauce simmer for about 5 minutes
  8. If the sauce gets too thick, add some more milk
  9. Season the sauce with salt, pepper and nutmeg
  10. Heat the oven to 350°F (175°C)
  11. To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
  12. Finish the lasagna by putting thin slices of mozzarella on top
  13. Cook in the preheated oven for 35–45 minutes until golden
  14. Make sure that the pasta sheets are fully cooked
  15. Serve the lasagna with arugula salad
  16. Add the can of Mutti Cherry Tomatoes and some water if needed
  17. Let simmer for 30 min
  18. Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left
  19. Add the milk while stirring
  20. Continue to stir as you let the sauce simmer for about 5 minutes
  21. If the sauce gets too thick, add some more milk
  22. Season the sauce with salt, pepper and nutmeg
  23. Heat the oven to 350°F (175°C)
  24. To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done
  25. Finish the lasagna by putting thin slices of mozzarella on top
  26. Cook in the preheated oven for 35–45 minutes until golden
  27. Make sure that the pasta sheets are fully cooked
  28. Serve the lasagna with arugula salad

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